Shikoku x Sake Country 2025 Sake Brewery Wonderland On Osaka - A Spectacle of Sake and Food in Shikoku
It's hard to say because it's my personal most favorite type of sake, but it's the best honjozo sake!
It has the perfect ratio of deliciousness and dryness.
I didn't drink the Junmai Ginjo because I posted about it before, but this is also a great sake!
Shikoku x Sake Country 2025 Sake Brewery Wonderland On Osaka - A Spectacle of Sake and Food from Shikoku - 15
Fujimusume, whose Junmai Ginjo we bought at Hanshin Department Store last year and Nama-shu we bought at an antenna store left a good impression.
I picked up and drank only the daiginjo!
According to the official website, the rice is Gin-no-Yume and the sake is unadulterated.
I got the impression that it was a dry sake with a gentle mouthfeel and a little acidity.
Fujimusume, none of them are modern sake, but they are delicious!
Shikoku x Sake Country 2025 Sake Brewery Wonderland On Osaka 15
The booth of "Fujimusume" in Kochi.
I have almost no memory from this point on.
Fujimusume Daiginjo
A very gentle and mildly alcoholic sake with a slight alcohol aftertaste. The image of a well-made good sake.
I have had Fujimusume before and found it to have a slightly unusual Nikki-esque spiciness in the aftertaste, but I don't think it was present in this one.
Next is wisteria girl😊.
It's a very light and dry sake 😁.
It's a food sake 😊.
It's delicious 😁.
Here are some pictures of the food from the banquet we attended: ☝️
The food was delicious ✨
Kochi Prefecture. Shimanto City. Fujimusume Sake Brewery Co.
Fujimusume Josen
It is very cold today.
There is a little snow here and there in Osaka, please be careful where there is heavy snow.
It's cold, so I'm heating up some sake.
I bought a bottle of Fujimusume because I wanted to have a bottle of Tokuri.
It's great to be able to go into "Nonbei Yokocho" as it is.
First, I took a sip of cold sake.
The color is slightly yellow and the aroma is mild and not much.
The taste has a slight sweetness that is unique to the previous sakes, but it is not too pronounced.
The aftertaste is a bit spicy, with a tangy, slightly astringent taste that lingers on the tongue.
When heated, the aroma of rice opens up more than in cold sake, but it is still moderate. The flavor is also tighter, with a sweet, Nikki-esque sweetness and a mild spiciness that lingers.
When lukewarm, the aroma on the nose has a slight alkaloa flavor, while the mild umami and unique sweetness spreads pleasantly. The flavor is full and rich, with a hint of Nikki-ish, but the aftertaste is clean and refreshing.
As it cools down to room temperature, the acidity becomes more noticeable and the Nikki feeling is less noticeable.
Ingredients: rice, rice malt, brewer's alcohol, sugar
Alcohol content: 15%.
This sake was given to me as a gift! It is yellowish in color and has a very good flavor and sake-like taste, and is a perfect match for Japanese food.
The other day, I had it with sashimi of swordfish and salmon, and grilled kamabachi (yellowtail)! Today, I had it with Chikuzen-ni and Natto-maki!
Alcohol content: 15%.
Rice polishing ratio: 60
Kochi Prefecture. Shimanto City. Fujimusume Sake Brewery Co.
Fujimusume Junmai Ginjo
Purchased at the Kochi Food Trip event at Hanshin Department Store.
I thought it would be good warmed up, so I kept it at room temperature, waiting for the weather to get colder.
The other day, Yasube and Orin drank it.
I had it cold.
The first aroma was mild and gentle.
The color is clear with a slight yellowish tinge.
The mouthfeel is smooth, with a hint of citrus yogurt.
The taste starts with a lactic acidity, which is like the top layer of yogurt, and the flavor spreads with the aroma passing through the nose.
The aftertaste is spicy with a hint of nikki on the tongue, giving it a very complex feeling.
It can also be served warmed.
When drunk, it has a mild acidity. The citrusy aroma that wafts into the nose and the umami on the tongue is expanding, the nikki-ness is gone and the spiciness is gentle and mellow.
The image is a little different from when I tasted it 🤔.
Ingredients:Rice (domestic), Rice malt (domestic)
Rice polishing ratio: 60
Alcohol content: 15%.
Good evening, Nemuchi 😀.
This sake was also a delicious sake 😇
We tried to compare cold sake, room temperature and lukewarm (45 degrees Celsius) at home, but the cold one tasted the best to us 😀.
I could see a different face 😇
Good evening, Yasubeyesan 🌛I remember it seemed a bit sweeter when I tasted it, so I thought it would go well with heated sake, but my impression was a bit different 😅I also thought it would be more unique and preferable cold 😋.
At a recent Izakaya Monorail event, there were 8 people sitting at one table with 6 bottles of 4-gou 😀.
As we were about to arrive at the last stop, the attendant suddenly added another bottle 🤣.
I was told that I was already drunk and couldn't drink any more, but after tasting a few more, the staff asked if anyone would like to take some home... Everyone had come from quite a distance, but since my family lives at the next station, I was grateful to receive a bottle of this Fujimusume 😇.
The sake level is +5 degrees, which is rather spicy for our family who likes sweet sake😅.
We also compared the sweet and tasty Murasakiu and Akakido, so it seemed dry in its own way, but it was a delicious sake with a stronger umami flavor than that 😇.
I used to think that Kochi sake was harsh except for CEL24, but this Kochi sake event changed my impression of Kochi sake.
Good evening, Yasbay 🦉.
If you have any leftovers, please take them home, that's a great event 😳If spicy is also allowed, it will be even harder to choose with the wide range of flavors 😆👍.
Good evening, Pon-chan 😀
I like to drink a little spicy wine now and then at events like the hanpukai, but my basic taste is still sweet and tasty, so when I choose my own wine, I only look at that 🤣.
Manager's recommendation.
Probably with alcohol (please spare me the mistake).
The taste is a little spicy and the end is full of umami.
The spiciness comes in a little, and the richness of the flavor comes in at the end.
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